Wednesday, March 17, 2010

Buttered Cabbage

Crap. I came on to post this recipe and just realized that I forgot to make the Irish Pirate milkshakes I'd planned on making. I have had TOO MUCH TO DO. Bahhhh. Well. We had the St. Patrick's Day staples anyway: potatoes and cabbage. I made our favorite Crash Hot Potatoes and then we had this buttered cabbage dish that took approximately 8 seconds to make. I have no idea what a "knob" of butter is, but I interpreted it as saying "use only a little bit of butter." I probably used 1-2 tablespoons. It was exceptionally delicious and much nicer than just steaming or boiling the cabbage as often is done in honor of St. Patrick. I really liked this and would make it again even as a regular side dish.

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.